Quinoa salad with goat's cheese

Put the quinoa and yellow root with water and some salt in a pan. Bring to boil.

Cook until the quinoa has completely absorbed the water, this takes about 15 minutes. Remove from the heat and allow to cool slightly.

Meanwhile, clean the grapefruit. Use a sharp knife to cut the skin and the white skin of the grapefruit.

Cut the segments of flesh from the membranes, so that you can easily pop out the flesh with your knife. Put in a container.

Clean the lime and orange. Grate the green skin of the lime and the orange skin of the orange and press the fruit.

Mix the grater and juice of both fruits and oil through the quinoa.

Cut the basil into strips (keep some leaves separate) and add to the quinoa.

Spoon the quinoa salad in deep plates. Divide the wedges of grapefruit over them.

Cut the avocado half in half. Remove the kernel and skin and cut the flesh into segments. Put on the salad.

Crumble the goat's cheese over the plates. Put some basil and a lot of alfalfa on each plate. Drizzle with the rest of the oil and serve.